I really like a twinge of Mesquite on beef, pork and shrimp.... Soooo, here's how I do it....
The AMNPS is going in the MES at 275 for a couple hours while the high temp kills bad stuff in the smoker.. It will also dry the pellets for a good burn... I always take this step to dry the pellets.... Well I just looked at the picture..... I'm going to add more Mesquite chips.... that ain't enough....
That row of pellets will last about 4 hours... perfect for a rack or pork ribs..... PC is so mild and has a sweet flavor, it is difficult to "over smoke" any meat using it...
Ribs are rubbed and in the refer.....
.... notice the mesquite chips.....
See y'all later.....
The AMNPS is going in the MES at 275 for a couple hours while the high temp kills bad stuff in the smoker.. It will also dry the pellets for a good burn... I always take this step to dry the pellets.... Well I just looked at the picture..... I'm going to add more Mesquite chips.... that ain't enough....
That row of pellets will last about 4 hours... perfect for a rack or pork ribs..... PC is so mild and has a sweet flavor, it is difficult to "over smoke" any meat using it...
Ribs are rubbed and in the refer.....
.... notice the mesquite chips.....
See y'all later.....